There are many variations of traditional Irish Colcannon. Besides the cabbage or kale suggested here, mashed parsnips, onions or green onions are used in some parts of Ireland. It's delicious, especially when served with the gravy from vegetarian stew, instead of the usual melted butter. (The nutritional analysis was done without the optional Earth Balance)

3 lbs russet or Yukon Gold potatoes, peeled

2 lbs kale, or green cabbage or Savoy cabbage

2 cups vegetarian "chicken-style" broth

1 Tbs Earth Balance or olive oil (optional)

2 cups minced leeks or green onions

3/4 cup non-dairy milk

salt and pepper to taste

Cut the potatoes into chunks and boil in water to cover until tender, but not mushy.

Meanwhile, wash and trim the kale or cabbage, discarding any tough stems. Chop it and braise it in the broth for 15 minutes, or until tender. Drain it and gently squeeze out the liquid by pressing with the back of a large spoon. At the same time, in a nonstick skillet sprayed with oil from a pump-sprayer, steam-fry the leeks until softened, adding drops of water as needed to keep from sticking, OR saute in the Earth Balance.

Drain the potatoes well and mash with a potato masher. Beat in the soymilk; then the cooked kale or cabbage, and leeks or green onions. Taste for salt and pepper. Serve hot with vegan stew or gravy.